t-rey wrote:Homebrew party sounds like an awesome idea. I got my brother in law into brewing, but so far he's my only brewing buddy here in town.
Talk to me about the benefits of nitro. I've had some Old Rasputin on nitro at a hip bar in town, but never knew exactly what about the nitrogen made it so delicious.
Nitrogenation creates smaller bubbles than carbonation, so it has a smoother head and mouthfeel. Also, dissolving co2 into water makes carbonic acid, which gives it a bite. Nitro isn't acidic so the beer will be missing that co2 bite and taste smoother, too.
But I find that nitro isn't good for all beer types. Some styles NEED that co2 bite, like pilsners, wheat beers and really hoppy beers. Nitro is better for maltier ales.
t-rey wrote:Homebrew party sounds like an awesome idea. I got my brother in law into brewing, but so far he's my only brewing buddy here in town.
Talk to me about the benefits of nitro. I've had some Old Rasputin on nitro at a hip bar in town, but never knew exactly what about the nitrogen made it so delicious.
Nitrogenation creates smaller bubbles than carbonation, so it has a smoother head and mouthfeel. Also, dissolving co2 into water makes carbonic acid, which gives it a bite. Nitro isn't acidic so the beer will be missing that co2 bite and taste smoother, too.
But I find that nitro isn't good for all beer types. Some styles NEED that co2 bite, like pilsners, wheat beers and really hoppy beers. Nitro is better for maltier ales.
Touche. I guess that's why nitro stouts are so tasty.
That's how I brew as well. I honestly can't see myself taking the jump to all grain unless I start making my own recipes, which I have no intention of doing at the moment.
Sooooo my birthday was a couple of weeks ago and the wifey got me a gift certificate to the homebrew supply place. What should I brew - I was thinking a Cream Ale (or maybe Steam Ale) and an IPA. I'm generally not much on wheat beers. Any suggestions?
Went on a brewing rampage before my kiddo was born last year. Brewed a really good Maibock and Cream Ale. Also did an Amber, west coast style IPA, and an Oktoberfest. Finally got into kegging and had my first pint of kegged homebrew the other day. Feels good bro. Now I'm gasing more for kegs and multi tap towers than a lot of guitar stuff.
Anyone else still brewing? Anyone new pick up the hobby?
Next up for me will probably be a Cream Ale or California Common. I really want to do an Imperial Stout and/or Mead to bottle and drink next winter. How different is the process for making Mead?
I still homebrew, but not as often. I did an Export Stout this winter that I kegged and ran on nitro. It was fucking delicious. But haven't done anything at all this spring. In a month or so, me and my brewing buddy will start doing our brews for the Oktoberfest party we throw every year. Usually about 40-50 people, no commercial beer allowed, all homebrewed. Usually have 7 or 8 different batches there.
Well we're a week or so late, but we're starting our Oktoberfest brewing this weekend. I'm doing two batches, probably an Altbier, and either a Bock or a Weizenbock for the second one.
Oh shit, I've never brewed a bock. Well, I did a Maibock, so I guess I technically have...but still, maybe I should do that instead of the IPA.
How long do you let your beers sit in primary/secondary/condition?
I'm also toying with the idea of brewing a Russian Imperial Stout and bottling it to be ready for winter, but I'm kind of intimidated to brew such a big beer and wait that long if it sucks.
t-rey wrote:Oh shit, I've never brewed a bock. Well, I did a Maibock, so I guess I technically have...but still, maybe I should do that instead of the IPA.
How long do you let your beers sit in primary/secondary/condition?
I'm also toying with the idea of brewing a Russian Imperial Stout and bottling it to be ready for winter, but I'm kind of intimidated to brew such a big beer and wait that long if it sucks.
It really depends on the style of beer. Most ales only need a couple weeks in the fermenter. Lagers should always be put into a secondary for at least 4-6 weeks. (fun fact: the word lager means storage or stored, as in it's stored in your basement for a while). Anything high alcohol is probably going to need at least that long but probably a good while longer just to give the yeast time to eat all of the sugar.
t-rey wrote:Oh shit, I've never brewed a bock. Well, I did a Maibock, so I guess I technically have...but still, maybe I should do that instead of the IPA.
How long do you let your beers sit in primary/secondary/condition?
I'm also toying with the idea of brewing a Russian Imperial Stout and bottling it to be ready for winter, but I'm kind of intimidated to brew such a big beer and wait that long if it sucks.
It really depends on the style of beer. Most ales only need a couple weeks in the fermenter. Lagers should always be put into a secondary for at least 4-6 weeks. (fun fact: the word lager means storage or stored, as in it's stored in your basement for a while). Anything high alcohol is probably going to need at least that long but probably a good while longer just to give the yeast time to eat all of the sugar.
Didn't realize that about lagers - very cool. I tend to do 1 week primary, 2 week secondary, and 3 weeks to condition. I have a kegging setup now, so I learned the hard way with my first batch that it still needs to sit in the keg and condition for a couple of weeks to get good.
Anyways, my tiny little update is that my buddy Jay and I are getting ready for our big Oktoberfest party in 2 weeks. I just kegged up my 2 batches, and will be carbonating them over the next 2 weeks. One is a smoked doppelbock, the other is a pretty standard dunkelweizen. Both insanely tasty
